This is a traditional Tuscan bread and tomato salad devised to use up stale leftover bread. It started out as peasant food as it was cheap to make and also filling.
- 1/2 loaf of ciabatta, Tuscan, or other Italian bread, preferably a day or two old
- 1/3 cup of Olive oil
- 3 anchovies, finely chopped
- 12 Peppadew or piquillo peppers
- 50 gr. Spanish Chorizo or spicy Italian sausage, sliced and sauted
- 12 cherry tomatoes, halved
- ½ English cucumber, thinly sliced
- 1 rounded tablespoon of capers
- 1 small red onion, halved, and sliced as finely as possible
- 1 to 2 roasted bell peppers, de-skinned and roughly chopped.
- 2 tablespoons red wine vinegar
- 5 tablespoons olive oil
- 1 clove garlic, grated or finely chopped
- 3 tablespoons fresh basil leaves
- salt and pepper to taste
YIELD: serves 4 for lunch or 6 for an appetizer
COURSE: Salads and Dressings
- Pre-heat your oven to 350 degrees. remove the crusts from the bread and cut or tear into 3/4 inch cubes. Toss the cubes in a bowl with the 1/3 cup of olive oil and a little salt. Put bread in a single layer on a baking sheet and bake for about 10 minutes, till the cubes are golden.
- In a large bowl, toss the bread, anchovies, Peppadew peppers, chorizo, tomatoes, cucumbers, capers, onion, and roasted peppers. Mix the dressing in a small bottle, and add to the bowl as well. Add salt and pepper to taste. Transfer to plates or platter and garnish with basil leaves.